I got this wonderful recipe from the internet from a food blogger. She has cut down the recipe so you can make a small batch from vegetables that you can buy at a farmers market or your local grocery. This makes about 4 half pints or 2 pints.
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If you have never canned before you need to read this pamphlet from USDA.
http://nchfp.uga.edu/...
I also recommend that you spend time watching you tube videos on canning and making relish.
Since this is a small batch you will not need any special equipment. It can be done with a stock pot tall enough to cover your jars with water to sterilize and water bathe them. A large sauce pot and a colander. When sterilizing jars place a folded old kitchen towel or old pot holder in the pot to put the jars on while cooking. That will keep them from breaking.
You will need two or three each of yellow crook neck squash and ears of corn. Also a green and red sweet pepper, celery and onion. Check to make sure you have the spices, sugar and vinegar that is in the recipe.
This is a great recipe and makes a great addition to a barbecue or picnic. It also makes a charming gift to give so make extra batches. It tastes really good. You can also keep it in the frig for a couple of weeks if you choose not to seal it up in jars. It should be ready in about a week after you make it. This helps it to blend and develop flavor.
Yellow Squash Corn Relish.
2 cups fresh corn, cut from cob
3/4 cup onion, finely chopped
1/2 cup finely chopped celery
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1 cup apple cider vinegar
3/4 cup granulated sugar
2 tsp. pickling salt
1/2 tsp. celery salt
1/2 tsp. turmeric
1/2 tsp. mustard seed
1/4 tsp. dry mustard
2 cups yellow summer squash, unpeeled, sliced 1/4″ thick (cut larger diameter slices in half)
In a large sauce pot combine all the ingredients except yellow squash. Stir together and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally so it doesn't stick on the bottom and burn. Now add squash and simmer for and additional 20 minutes. You will still need to stir once in a while. Pack in hot sterilized jars and seal. Water bathe for 10 minutes at sea level and 20 minutes at higher elevations.